Picking Parsley for Fish Stew

Video Transcript

"BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. I'm just going to take the chopped-up parsley really quickly. So what we're looking here is you want to make sure we take and we pluck the parsley off the stem because the stem doesn't taste very good. Now, you don't have to completely eliminate all the stems. Just try to like--like if you pluck this off here, that's fine. You just don't want to eat this; that part doesn't taste very delicious. Like I said, a tiny bit like this, that's fine, that's completely acceptable. But leaving a big chunk of stem in there just because you're too lazy to pick it off the--pick the leaves off, that's not cool, because that stem is just going to become long and stringy when you cook it and that's not good at all. So we'll place this over here, and something else I want to say real quick is this is our trash pile, but it's not really trash. You can use this to make vegetable stock, and it makes very, very good vegetable stock--all your scraps. So we're just going to take it, and you see how I'm kind of rolling this over, like this, and just kind of rolling it? I want to try to compact it as best as I can before I go after it with my knife, and I'm just going to make one pass, making very nice, very decisive cuts. There we go. Because I don't want to chop this stuff up to where it's just like nothing. I want to actually give it some leafy substance here. And the important thing about this parsley is, right after you chop it, try to get it under refrigeration 'cause if it sits out, it will just wilt and then it just won't be very good. So let's get all this here. All right, into the fridge with our parsley."